Tuesday, November 25, 2014

Mango Yoghurt Ogura Cake Recipe (相思蛋糕)

In the past, I didn't like to eat yoghurt. Somehow my taste buds changed over the years, now I enjoy eating yoghurt, and my children love it too.

Recently I learnt that yoghurt can be used in baking cakes! Oh, I know it is nothing new to the bakers, but it is a new discovery to me! It is also my first attempt in using steam baking method. The cake that I baked does not look very pretty, but it is soft, moist, and not too sweet.

Adapted from Food@Home Sweet Home

Egg yolk mixture
3 egg yolks
2 tablespoons Canola oil
1 cup Meiji mango yoghurt
30 grams flour
a pitch of salt

Egg white mixture
3 egg whites
35 grams sugar
1/8 teaspoons baking powder (we didn't have cream of tartar on hand)

  1. Line baking paper on the pan.
  2. Prepare egg yolk mixture - beat egg yolks until foamy, mix well with Canola oil, and add in mango yoghurt, whisk for a few minutes. Pour these into a mixing bowl with salt and flour, mix until smooth.
  3. Prepare egg white mixture - beat egg white in a clean bowl until slightly thick, add sugar and baking powder. Whisk until firm peak (See The Kitchn's illustration).
  4. Pour hot water into the baking tray to about 1 cm in depth, put it at the lowest level in the oven, preheat the oven at 170 degrees Celsius.
  5. Fold the egg white mixture into the egg yolk mixture.
  6. Pour the mixture into the pan, tap the pan on the table a few times to removed trapped bubbles.
  7. Put the pan on a baking rack, placed at a level above the tray of hot water. Bake for 40 minutes.

I used a 6-inch round pan, the cake turned out rather flat. I would increase the amount of ingredients or use my cupcakes cups next time.

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